The absolute best Crock Pot chili ever (I'm just saying....)

My husband is a sweetheart. Something happened when I got pregnant that made me instantly in love with my Crock Pot. We received it as a gift for our wedding in 2002 and I maybe used it once or twice before I got pregnant. Then..poof! Crock Pot Queen arrived.

Now that I’m ridiculously busy chasing around my toddler daughter, Trinity, I could kiss my crock pot every day

For Christmas, John got me the Slow Cooker Bible. It’s an amazing cookbook. That and the Betty Crocker site give me lots of inspiration.

Fortunately (although I must admit it’s rather unfortunate sometimes), I’m pretty good at getting creative and innovative with the recipes.

Here’s a half Slow-Cooker Bible, half Shannon recipe for chilli that just came out FANTASTIC!!! John’s still raving about it

2 Pounds Cooked Ground Beef
2 cans Stewed Tomatoes, (14 1/2 ounces each) chopped (I like the Cuisinart Mini-Chopper) (you can also use Diced Tomatoes)
2 cans (about 14 ounces each) chili beans, undiluted
1 can (about 14 ounces) black beans, undiluted
1 jar of Prego (or similar) Spaghetti Sauce
2 cups sliced onions
3 Tblspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano leaves
a pinch or two of sea salt
1/2 to 1 can (about 7 ounces) of diced green chiles, roasted and peeled (depending on how hot you like it)

You can also add a can of corn if you like a bit of sweetness or contrast in your chili.

Brown the beef in a skillet over medium-high heat, stirring to break up the meat. Place in a 5-quart slow cooker. (If you use ground beef that is less than 90% lean, I suggest draining the meat before you put it in the crock-pot for a leaner chili)

Add remaining ingredients to slow cooker. Cover, cook on LOW 6 hours or until onions are tender.

Serve with some cornbread and you’ve got an awesome meal that will serve 6 – 8.

Let me know how you like this recipe